Shrimps with mustard and lemon juice

Preparation:

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Take the shrimps out of the bag and place them in a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The shrimps are thawed after regaining their elasticity.

Execution:

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Thoroughly rinse the shrimps and let them drain in a strainer.

In a deep frying pan add olive oil and sauté the onions with the peppers until soften.

Include the parsley, the bouillon and the water. Stir well to dissolve the broth and boil for 2 more minutes.

Then place gently the shrimps and slightly salt them.

Stir smoothly for 2 more minutes. Finally, add the lemon juice and the mustard. Continue to stir carefully and remove from the heat, sprinkle with parsley and serve immediately.

Tips:

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It can be served as an appetizer or as a main meal with rice or pasta of your choice.